Further proof that local is the new organic
Of course we'll know that local food has truly arrived when Wal-Mart starts offering it, but this story shows that it's certainly gaining some cache.
June 10, 2008
June 05, 2008
Just buy local... or not...
One issue that's really caught my attention as I've begun my graduate studies is the local food movement. The idea here is that we should invest more in locally based economies--promoting more ethical relationships between people and the environment, and forming a base for sustainable economic development rather than the "race to the bottom" promoted by globalization/export based economies. In the food world, this has gotten somewhat silly at times, with challenges to "eat local" in which consumers limit themselves to food produced with x number of miles of their homes. I'm sorry, but I live in Minnesota. The idea of carrots and potatoes all winter doesn't quite appeal.
Still, this has been an idea I've been working through. Most recently, I enjoyed reading Deep Economy and its insistence that money buys happiness only to a point. Gibson-Graham also emphasize grassroots economies (though not exclusively local ones) built on community based assets.
But I was intrigued to run across this study today suggesting that local eating isn't as beneficial as proponents claim. Up to half of the greenhouse gas emissions in the food system, these researchers claim, comes in essence from cows--red meat and dairy. Becoming slightly more vegetarian results in huge savings in carbon output per household.
I haven't read this study yet, and I'm sure there's questions about how these outputs were measured. But still, this attacks one of the main arguments for local food. Interesting stuff.
March 28, 2008
If only local meant no carbs
A recent Washington Post story highlights a surprising alliance between Chipotle, the highly popular with college students and families everywhere burrito place, and Joel Salatin, who might be called the hero of Michael Pollan's The Omnivore's Dilemma. Salatin is a self-proclaimed "grass-farmer" whose methods Pollan uses to argue that a locally based, organic, multi-product agriculture can indeed be competitive from a production standpoint with conventional foods. Chipotle's been buying up some of Salatin's products for use in its Virginia stores. There's obvious problems with such an arrangement, as the article points out. Chains value consistency and reliability, two traits that tend not to be strengths of local food producers. Yet in Chipotle's case, the company has proactively sought solutions that will make this arrangement work.
Overall, I have to say this is an interesting piece and improves my opinion of Chipotle. At its extreme, the local food movement can fixate on local identity in ways that feel myopic and protectionist. Food has never been purely "local"--why did Marco Polo go to Asia, after all, if not for spices? But from an economic, environmental, and public health standpoint, arrangements like this are good news. Too bad one Chipotle burrito provides half my daily calories!!
October 11, 2007
Three food reads from the NYT
Some interesting stuff today in the Times related to food issues:
- A new film, "King Corn," blends Supersize Me with The Omnivore's Dilemma in examining the role corn plays in our diet and economy. This was probably the most interesting part of Pollan's book, so I'll be interested to check it out at some point.
- A new study says that picky eating is mostly genetic and developmental. Parents everywhere breath a sigh of relief. My own son (see the pic) could easily subsist on pizza, spaghetti, pickles, and croutons and salad dressing.
- A follow up article gives some tips on kids' eating habits. The biggest one is simply to be patient. It's a stage that all kids will get through. As long as you're slowly presenting them with healthy options, things will get better. Of course, that means that we have to be eating those healthy options, which with a busy life-style isn't always practical...
October 09, 2007
The corporate Wedge
Natural foods buffs around the Twin Cities can't help but be familiar with the Wedge co-op in Uptown. It's probably the biggest one around town, and it the Twin Cities, that's saying something. Headlines yesterday reported that the Wedge is buying up one of the largest local produce suppliers in the area--Gardens of Eagan.
We've been talking some about alternative economies in my Geography class (exciting subtitle: "Spaces of Neoliberalization"). This seems like an interesting case to me. The Wedge to me is much like Minnesota Public Radio--a large non-profit that in many ways resembles its for profit cousins (in this case, Lund's or Byerly's). Sure, there's a bit more granola involved, but it's ambitious and not exactly geared at the hoi polloi. At least from a consumer perspective that's the case. However, using the kind of analysis posed by J.K. Gibson-Graham (whose text A Postcapitalist Politics has intrigued me), one might spot some clear differences in the economic and cultural skeleton of the place.
The question is this: what happens when these locally focused, not for profit organizations get big? To a certain extent they have to play by the rules of the marketplace. Yet in this case, the acquisition of this farm prevented it from being subsumed by even more capitalist residential development. And who really wants to see cookie-cutter townhomes on a former organic farm?
And so I have mixed feelings. Call me a cynic, but part of me feels that any large organization, no matter its mission, ends up in the same games of power and inequality. But to borrow a phrase from the best of the recent Series of Unfortunate Events books, even if it's not good, this move may be "good enough."
October 05, 2007
Cereal nation and Annie's mac
Salon has an interesting piece today on the role of cereal in the American diet, of interest to me particularly due to my dad's long career as a food scientist at Quaker. Their basic claim is that it's our national grain, kind of like rice in Chinese cooking. Not sure if I'm ready to cede that yet--white bread seems like a good runner up. But the main problem is that it's not actually all that healthy. Some of the nutritional information here seems a little suspect--is a slice of pizza really a healthier option? What about cereals relatively low in sugar and high in fiber? But it's an interesting argument.
Bonus: There's a link to another article on Annie's Mac and Cheese, which has found a place in our home as of late. Basically, it's the same as Kraft, and homemade is a better alternative if you're trying to avoid the processed food universe. Still, the Velveeta creaminess of Kraft is hard to get at home, in my experience. The background on Annie's is interesting, however.
September 05, 2007
A pop in the right direction
News yesterday about problems in the microwave popcorn. Apparently, the butter additive in the most popular brands is now confirmed to cause lung damage with heavy use. I'd heard of a problem with the coating of popcorn bags, but hearing about the butter flavor blowup was news to me.
Thankfully, for the last couple of years, the fam and I have been enjoying popcorn the old fashioned way. We inherited a popcorn maker from my sister-in-law, and while it's a pain to clean compared to the nuked stuff, the taste was much, much better (see the soon to be released Tasting Room podcast on this subject). Plus, it's a fraction of the cost.
The food blog Chow gives more information...
July 30, 2007
Dark Chocolate--New podcast
A new episode of our "Tasting Room" podcast is posted--comparing brands of dark chocolate. Next week: cold press coffee.
July 17, 2007
The real ratatouille
We took the little guy to his first movie a week ago--Pixar's hottest new release, Ratatouille. Micah seemed to like it well enough, but since it hasn't shown up in any of his later imaginations, I'm not sure it was all too big of a hit. I was slightly underwhelmed, but that was perhaps inevitable given the very high praise it's been getting. It's an interesting piece about artistic creation in general and the workings of restaurants in particular. For me, there's much to talk about there about the relevance and importance of art. After all, food is just for eating, right? Why spend so much energy and time on it?
In any case, it was interesting to learn today that Thomas Keller (regarded as the best chef in the U.S.) created a recipe for the title dish especially for this film--it plays a key role in the plot. Here's a link that includes a recipe for it with some commentary. It's not hard looking, but does take some time.
Image: http://media.movieweb.com/galleries/2878/posters/poster1.jpg
July 11, 2007
Mojito gum?
An article today's Times talks about the adoption of new flavors by large food companies. Will wasabi sell? How about Meyer lemons? Gauging the attitude of consumers has always been difficult--people like exotic, but not too much. One interesting note here is how these ingredients (often Asian or Hispanic) work better as sides or accents to a more familiar main course, say in a mayonaisse or salad dressing. And of course, the "exotic" label is relevant primarily to white consumers--the trendiness of some of these ingredients smacks a bit of colonial attitude. Still, it's good to have more variety in the still somewhat bland American diet.
July 10, 2007
New adventures in podcasting
For all those loyal readers out there, we're branching out into a new adventure. Sarah and I, along with our friend Josh, have started a new podcast--The Tasting Room. Our goal is to try out various food claims to see what we really think. In our first episode, we test out whether grass fed ground beef really does taste better than its conventionally made counterpart. Feel free to check out the blog above. We should also be listed on iTunes in a few days. Let us know what you think!
June 18, 2007
Knowing me, knowing moo
Today's Strip had an interesting sidebar about a Canadian farmer who lets consumers choose their own cow. For eating purposes, that is. Given how large the meat industry has become, it's not surprising how novel this seems. But it certainly has an appeal. Many activists from the local food movement sing the praises of knowing your food and its producers as a form of accountability. Because of the recent pet food scare, this certainly makes sense. A few years ago, we bought a quarter side of beef--about 120 pounds, half of it ground. Our price was more in the mid $3s a pound, but it was still cheaper than most stores, especially for steaks. And we knew that there was only one cow in each pound of our ground beef, not one thousand (the number given by Eric Schlosser for grocery store ground beef).
Picking Bessie out from the crowd seems more of a gimmick, but there's definitely something to be said for knowing your meat before you eat it.
Image: http://www.dennisflood.com/2003/animals/leeds-athens-cows-103.jpg
June 14, 2007
A is for Apple, J is for Jacks
It's been years since I saw an add for Apple Jacks, but that lyric still sticks in my head. Based on a story today, though, such jingles may have a limited shelf life. Kellogg has voluntarily agreed to stop marketing unhealthy products to kids. I can't imagine exactly how they're going to do this--most of the market for cereals like Frosted Flakes is the younger set. It IS worth noting, though, that Frosted Flakes itself fits Kellogg's nutrition criteria, weighing it at a scant 11 grams of sugar (the limit is 12). In fact, just glancing over the guidelines, it appears the bar isn't set THAT high for these cereals. Still, any improvement in the shameless marketing of sugar to toddlers is a good one. It's nerve-wracking walking down the cereal aisle with Micah, since just about any cereal he wants isn't good for him.
One larger facet of this story seems significant: Kellogg made this change due to a legal challenge from (among other litigants) the Center for Science in the Public Interest. Much was made a few years ago about consumers attempts to sue McDonalds for their obesity related problems. This seems in the same family, though perhaps the influence of advertising on young minds makes it slightly more egregious. Still, one could surely object that no one forces parents to buy these foods for their kids. It's an interesting chapter in the interplay between food consumers and producers going on right now, one that also features the rise of mass produced organic foods.
June 06, 2007
Olive oil--the headache cure
Harold McGee has an interesting piece in today's NY Times about extra virgin olive oils and its link to ibuprofin. Apparently, it shares some of the same anti-inflamatory substances as the pain reliever, which may be linked to long term health benefits. Overall, this seems part of the good fat/bad fat distinction that's grown up over the last ten years. Not sure I'll be slurping any time soon, though.
Today also marks nine years of marriage for me and my wife, and unlike olive oil, she and our partnership grow only more complex and valuable with age. We may not have the simple, bold flavors of youth, but there's a reason people grow to appreciate subtle flavors as they age. Our wedding program had this Wendell Berry quote from "The Country of Marriage": "You are the known way, leading to the unknown. You are the known place, to which the unknown is always taking me back." I appreciate the known and unknown place Sarah has been for the past nine years, and look forward to the new discoveries in years ahead.
June 03, 2007
More on Stevia
Intrigued by the new Coke project, I purchased a box of powdered stevia extract at our co-op this weekend. Not promising! The package said "non-bitter," but it still left the back of my mouth hurting for a good 15 minutes. And the Center for Science in the Public Interest places stevia on the list of additives to avoid. It may be all natural, but it's not joining my plate any time soon.
June 01, 2007
A new way to be sweet
News this morning reported a new sweetener on the block: rebiana. Developed by food giants Coke and Cargill, rebiana is a low-calorie sweetener that has one advantage over current favorites Splenda and Nutrasweet: it is all natural. (Of course, splenda claims to be "made from sugar" but the process used to alter it is anything but natural.) Stevia is developed from a plant called stevia, native to South America. Long term health issues are still unclear--this plant has been banned in the past for what appears to be questionable reasons. But this sounds like an intriguing development.
Image source: http://www.rain-tree.com/Plant-Images/stevia-pic.htm
May 22, 2007
Good food?
This article by Christopher Shea has an interesting overview of some recent books on ethical eating. The conclusion? It's a difficult notion to pin down, particularly the use of petroleum in food transportation. Practical considerations, such as distribution, also makes it difficult. Michael Pollan is the main focus, predictably, but there's some other interesting books and research mentioned as well. Books by Warren Belasco and Bill McKibben look interesting in particular.
May 09, 2007
The Minimalist Kitchen
Mark Bittman weighs in on what he considers essential kitchen equipment. I'm not sure what to make of this. Of course, I'm speaking as someone with an All-Clad skillet and Wusthof kitchen knife, but the idea of paying only $15 for a skillet seems a little fishy to me. I guess his point here is what's essential--that with decent cooking skills, just these tools will suffice. I also wonder about the difference between what he finds in a restaurant supply store and the "big box" pans he warns against.
There's also an interesting piece in the Times about the five second rule, by the father of food chemistry writing, Harold McGee. The quick answer: it doesn't work. If the surface is contaminated, any amount of time is too long.
April 30, 2007
We're in the big time now!
You know things are going well when your food scene is featured in the NY Times. Wolfgang Puck gets the starring role, but personally I think Brenda Langton, who's quoted at the end, is the better representative of what's best in the cities. It has been striking how the local restaurant/food scene has grown even in my five years here. The Mill City Farmer's Market, which opened last year, is a definite highlight for me. For size, it's nothing compared to Minneapolis' main market, and smaller than St. Paul's as well. But for atmosphere, I've never seen anything better (though my experience isn't that broad). There's cooking demonstrations and a nice community vibe. And selection is good as well.
April 23, 2007
Not so happy meals
Check out this link for a side by side comparison of advertising representations of fast food vs. reality. Several of these don't come off too bad, but the Arby's sandwich at the top is pretty gross!
Would you like more gas on your corn?
Last Thursday I skipped out on classes for a half day to go see Michael Pollan at the Minnesota Arboretum. I felt somewhat self-conscious in a room full of foodies, a term I'm only beginning to accept. Pollan's address was centered on the notion of sustainability as it relates to the food system. Much of it was a recap of last year's best seller, The Omnivore's Dilemma (which I've raved about in previous posts). Some interesting points:
- 17% of U.S. oil consumption goes to food--as much as we spend on our cars. That's primarily fertilizer (made from nat. gas), transportation costs, and factory equipment.
- We used to get 2 calories of food for every one calorie of fuel consumption. That ratio has gone from 2:1 to 1:10.
- Four out of the top ten causes of death in the U.S. are diet related
- At least one poultry producer grows chicken in the U.S., ships it to China for processing, and then ships it back to sell in supermarkets. This is strangely cheaper than doing it all locally.
- Due to the nitrogen from fertilizer run-off, there's a "dead zone" the size of New Jersey in the Gulf of Mexico
- Consumers have 10 times more conversations at farmer's markets than they do at the supermarket.
- Only four companies produce 80% of the nation's beef--the centralization of this and other systems poses both a health (see the E. Coli spinach outbreak last fall) and national security (poisoning a lot of people becomes fairly easy).
- Speaking of E. Coli, the most common strain now didn't really exist until 1980. It's a product of corn fed cattle whose ancestors fed on grass.
- In 1960, Americans spent 5 percent of their income on healthcare and 18 percent on food. Today, those numbers are 16% and 9% respectively
- Just this year, corn consumption in the US has gone from 80 to 100 million acres, mostly due to the demand for ethanol. Pollan's comment: "Now that we've run out of ways to get corn into our food, we're feeding it to our cars."
- There was also much talk about the upcoming renewal of the Farm Bill, and how it tends to subsidize overconsumption of both corn and soy, rather than using the same money to encourage healthier and more sustainable farming practices.
Now there's certainly more important fish to fry in the world, but what stood out the most to me was how globalization and centralization have taken over the food supply. On a more fundamental moral and theological level, I view our task as people as being the restoration of community: relational, economic, political, etc. An unfortunate side effect of globalization has been the degredation of that--stores look the same everywhere, I don't know or talk to anyone there, and I certainly don't know the people who made the things I buy. Again, this isn't everything, but at the same time, there's something very appealing and just plain simpler about a more locally based economy. It appeals to values that resonate with my faith: simplicity, stewardship, community, concern for the dignity of people. And, as any good Marxist would point out, separating producer and consumer is a great way to extract profit from both.
I also recently listened to a podcast address from geographer David Harvey, one of the big names in the field. He made a comment toward the end of his session that he didn't think local solutions were enough--that some kind of alternative global system was needed. I just don't know enough to respond to the tension that brings up, but it certainly gives me some research questions...
Image credit to http://www.hugg.com/user/crackedfacade/history/
March 28, 2007
Rachael Ray--Umm...
I came across the following link of moments from Rachael Ray's show, $40 a Day. It's a compilation of responses she had after eating something. What's notable? The similarity of responses for one, though some do stand out for an extra head bob or glance at the camera. The number of outfits and hairstyles definitely jumps out at me as well. The actual utterances of gustatory delight aren't quite as over the top as they could be--this isn't infomercial territory yet. But they still lend some credance to a Harper's article a few years ago that cinematically and structurally, many food shows aren't that different from pornography. They both take a strong voyeristic interest in their subjects and their expressions of pleasure.
March 14, 2007
Quote of the day
"You ain't worshipped God 'till you've praised him for Spaghettios and Spam. See, if you know how to worship God for Spam, you can worship him with steak."
-Our pastor, Efrem Smith, on his humble origins.
Our supermarket, ourselves
Citypages had an interesting cover story last week on what our supermarkets say about us. The author looks at Bylery's, Whole Foods, and Trader Joe's to examine the values that might motivate folks to shop there. All three would be what I would consider alternatives to the way most people shop--mass supermarkets, like Cub or Rainbow in the Twin Cities. Whole Foods in particular has gotten a lot of note in the last year for its mention in Michael Pollan's Omnivore's Dilemma. Pollan criticizes the mass production style of most of Whole Foods goods, even as they try to build an image of a locally based, alternative grocery. The controversy is noted here, with quotes from both Pollan and the CEO of Whole Foods (see an exchange between the two here and here).
Notably absent are co-ops and smaller, less spectacular food sellers--convenience stores or discounters like Aldi. Nevertheless, there are some interesting ideas here, and even a mention of a professor I hope to work with as a student, Tracey Deutsch.
March 06, 2007
The terrific twinkie
Is there any food more symbolic of artificial ingredients than the Twinkie? Last semester, as part of my writing class, I set an unwrapped twinkie in my office for about ten weeks. It got rather hard, but there was nary a sign of mold on the thing. I and some courageous students tried a bite on the last day of class. It was crunchy and still sweet, something like a Nilla wafer.
A new book, Twinkie, Deconstructed, takes a look at the twinkie one ingredient at a time. While I can't imagine that the chapter on whey is all that exciting, this kind of text is becoming increasingly common. By examining one specific food, we get a glimpse of the complex workings of the American food system--how many different crops and places are linked together. Michael Pollan did the same in last year's The Omnivore's Dilemma. My bookshelf is already overflowing, but I might try to pick this up for a summer read.
February 20, 2007
Too busy to cook
There's been quite the outrage among some foodies in recent years about the growing trend of convenience food shows. Cooking programs used to be the province of the experienced chef, but since the smashing success of Rachael Ray's 30 Minute Meals, more programs have jumped on the everyday food bandwagon. See this blog entry for an example of some responses to a recent post by Anthony Bourdain.
In short, the argument is that healthy, tasty food isn't really all that hard. We've been sucked in to the idea that processed food is easier and tastes just as good, when reality is that it's more expensive and usually full of fat and/or sodium. And there's just the principle of not paying attention to people who are only mediocre chefs (Ray being a prime example).
I'm of two minds here. On the one hand, making a homemade dressing isn't THAT hard, and I'd agree that prepared food is often not much harder than processed. Yet as the parent of an oft demanding 3 year old, there's times when even the simplest preparations--making some hummus or roasting some veggies--just isn't possible.
My current solution is to try to create as many palatable leftovers as possible for such occasions--things I can just stick in the microwave for nights with a tighter schedule. I'm trying to use my crock pot more. I have my own convenience foods: ravioli, which we had tonight, is one example. Just boil it and serve. If anything, I find myself more on the Ray side of things--trying to find a middle ground between prepared food and premade.
February 09, 2007
A new treat
I tried making granola for the first time this week. (Now I can call myself a true liberal!) It actually wasn't that hard, and it made the house smell great. Just mix up some oatmeal, nuts, flour and wheat germ, then add some mixed honey and fruit juice. Bake for an hour and you're done. It tastes great with some chocolate mixed in--the next batch will be a full fledged trail mix.
February 07, 2007
Just when you thought it was safe to eat organic...
Turns out at least one researcher believes that local, organic food may actually be worse for the planet. The overall reasoning here makes sense, though I can't believe that the massive amounts of food shipping that currently occur would be offset by a shift to small scale production. After all, while there may be 5 or ten more trucks, they're travelling 1/100th the distance. But it's a good topic to discuss. No option is problem free, I guess.
February 05, 2007
Foodies and their haunts
Dara Moskowitz, a food writer for the local weekly Citipages, has an interesting article this week about the closing of several high profile restaurants in the Twin Cities. I feel some ambivalence about the "foodie" label, and this article illustrates some of the reasons why. Am I a person who is deeply interested in food and foodways? Yes. I think it's interesting to learn about how different cultures and places approach this fundamental act of eating. The myriad processes by which meat and leaves and fruit can be prepared is deeply intriguing to me. Yet at the same time, restaurants like the one Moskowitz mentions are for those with the financial and time resources to make food a particular kind of hobby. (Disclaimer: I have in fact had a meal at more than one of these places, however.) I'm interested not just in places that serve locally grown organics, but in how the people of north Minneapolis get and make their food as well. While I have a distaste for the Appleby's and Olive Garden's of the world, the restaurants mention here put up their own barriers of exclusivity. And I don't feel like being part of that club.
In any case, the larger battle here is between the global economy and the local. Does Wal-Mart win or the corner hardware store? Or where does the truce get drawn? As much as we might disavow it, people like Wal-Mart and Appleby's. There's a comfort and safety to it. It's convenient and inexpensive. The question is how we value local identity, service, and even economic justice (though that last point is contested). It's a battle waged on many fronts, but this is one of them.
January 29, 2007
Great Pollan Essay at the NYT
It's not a short read, but Michael Pollan (of my recent favorite book, The Omnivore's Dilemma) has a long essay on the New York Times website today. The short version? By viewing food primarily as a vehicle for delivering nutrients, we have made ourselves less healthy. He favors a more holistic view of a diet, one that emphasizes fresh, non-processed food. There's a lot of history and some science there. The nine recommendations at the end of his essay may be the most helpful if you don't have the half hour or so to read the whole thing. In any case, here's the link.
January 26, 2007
Grain and the ghetto
Here's another interesting article on making convenience store food healthier. Having lived a half block from one for two years, I can testify that these places are a major food source in the inner city. For people without reliable transportation (or inconsistent adult supervision), it's a whole lot easier to just get a back of chips or a hot dog at the local gas station. When I think about my (possible) future work as a geographer, one interest I have is in learning more about the public health research that's gone on with this issue. As this article states, it's hard to tell someone to eat healthy when the options just aren't there, due to price or geography.
The Coff-nut
Disregarding all concerns for flavor balance, a scientist has now created the caffeinated donut. Apparently, getting that coffee on the side is just too tough. I've always found the two a good mix--the bitterness and richness of the coffee offsets the crispy, sweet donut. But can anything having to do with donuts ever really be so bad? [Insert Homer Simpson drool here].
January 09, 2007
Coffee no more
I just found out today that my favorite local coffee shop, The Bean Scene, is on the verge of closing. For about the last two or three years, The Bean Scene has been a social center in north Minneapolis. It lacks some in the charm department--the imprint of the Burger King that used to be housed there is still on the door handle. But I've seen almost all the local political leaders there, and it's been a good place to hang out in the neighborhood. This might just be the educated white liberal in me talking, but it's a unique space within this place, one where I think a lot of positive things happen. Apparently, just not enough.
Having an upscale coffee shop in the heart of Minneapolis' ghetto was always an uphill proposition. On one level, it doesn't surprise me that fried chicken and burgers outsell lattes here. Ideally, the Bean Scene would have found a business model that was more economically accessible for everyone. Yet beggars can't be choosers, and should it close (as I guess it will), I'll miss it. It's one of a just a handful local businesses started with the intention of bringing more economic stability and culinary diversity to the neighborhodd (Papa's Pizza is another example) that just hasn't been able to get over the economic hump. There's just not a market here for them. Broadway Liquors across the street is owned by the same people, and that seems to be doing much better. Booze, not espresso, is the drink of choice, it seems. Again, I recognize my own economic and cultural bias here. But it's sad to see a business of value to the neighborhood doing so poorly.
This news also comes on the heels of a Star-Trib article last week about the struggles of the Midtown Global Market, a unique food space in South Minneapolis that opened to wide acclaim last year. It's one of the most diverse shopping and eating experiences in the metro, from my perspective. But while that area is much further along the gentrification path (one fraught with difficulty), I guess the economic willpower isn't quite there yet to make Lake and Chicago a cultural hotspot.
Of course, all of this just gets me thinking about Geography and my potential grad school journey. Understanding how food spaces relate to their urban context is something I'm definitely interested in. But all the same, there's a personal connection to both these places that goes beyond scholarly interest for me.
January 05, 2007
200 Calories, an illustrated guide
I came across this interesting page with several pictures of what 200 calories can look like. It's surprisingly a lot. The few times I've been on a treadmill with a calorie counter, I've been surprised how much work it takes to get these calories off. I was also surprised by how much this can be during Weight Watchers, when an entire meal rarely went much above 500. I used to think 3,000 calories a day was the norm, but 2,000 is now my mental goal. Considering that the Hardee's Thickburger has over 1,000 (with almost 100 grams of fat), it's an easy goal to achieve.
December 14, 2006
Eating the Twinkie
Many weeks ago, I posted a picture of a twinkie experiment my class and I did. I kept two twinkies--one wrapped and one unwrapped, in my office. Since we had our last class today, I brought the two twinkies in for my class to observe. The wrapped one was basically unchanged. The unwrapped one had dried out within about a week of unwrapping it. Other than that, it remained unchanged. No sign of mold or decay whatsoever, which is amazing when you consider the cream filling.
I was showing them to my second class when someone actually volunteered to eat a piece of the open one. I didn't have a legal disclaimer to sign, I cut a slice off for them anyway. He liked it. So did students in two of my other classes. I tried a slice myself and it wasn't bad. Kind of like a nilla wafer with a marshmallow. Still, the fact that all that sugar and starch can sit out in the open for three months without any problem is a little scary.
November 02, 2006
Pour another glass?
In the headlines today is yet another story on the health benefits of red wine. I'm a little skeptical. While it does sound like this one substance, resveratrol, has some real health potential, I'm also struck by the fact that the dosage given to mice in this study is equivalent to 750 bottles of wine per person per day. An extra glass of wine, in that case, would have almost no effect. Yet rather than a study about resveratrol itself, most headlines start with the "red wine is good for you" idea, one which for various reasons has more resonance in the cultural imagination, I think.
October 19, 2006
The legislation of food
In my class this morning, I talked a little bit about the ban on trans fats recently passed in New York City. A couple of related stories came across my desk this morning. New Jersey is considering a similar ban. And Denmark has had an even stiffer ban for several years.
Trans fat isn't the only banned food in the news in the last year. Chicago made headlines for their law against foie gras, a luxery item made from fattened goose or duck livers. The methods used to produce this food, which include using a stick to force food down a bird's throat, are considered inhumane by many.
Should the government be in the business of determining what's safe or ethical for us to eat? There's arguments on either side. Personally, on the trans fat ban, I'm persuaded by arguments on how the public health benefits lower health insurance premiums--there's a collective interest in people staying healthy. Foie gras is a little trickier--I wouldn't eat it (for cost as much as ethics), but should my preference be legislated? I'm not so sure.
October 16, 2006
The Great Twinkie Experiment Continues
About four weeks ago, the folks in one of my sections and I started off in a experiment. We took two twinkies, unwrapped one, and let them sit to see what would happen. The results after a month? The unwrapped twinkie could pass for cardboard, but there is absolutely no sign of mold or decay on either one. Will that happen before the semester's over? Let the betting begin. Pictures below:
Red, red wine...
Yet another study on the merits of red wine consumption. A lot of the literature I've seen says that it has to do with the grape skins themselves, and that wine isn't necessarily the best source of these substances. But I don't see that here. Certainly, drinking wine has more gut appeal (no pun intended) than another study on eating our fruits and veggies...
There's also a good article from one of my current favorite authors, Michael Pollan, in the NY Times today--on the spinach related E. Coli outbreak. Definitely worth a look.
July 06, 2006
Organic unthinkable meat scraps
An interesting article in the NY Times today about the rise in organic hot dogs. Interestingly, the overall trend in hot dogs is downward. Micah's certainly not responsible for that. He can eat his age in those things. Here's my favorite quote from the article:
[One woman] often buys packages with an organic label, however uneasily. After all, they're still hot dogs. "I really have to try not to think too hard about the fact that organic unthinkable meat scraps are still unthinkable meat scraps," Ms. Slonosky said.The reasonable reader (and, certainly, the reasonable vegetarian reader) might be wondering why Ms. Slonosky gives her family hot dogs at all. But that reader probably does not have children and has never worried about getting enough protein into their little carb-stuffed bodies. Besides, why try to deny a kid a hot dog?
Why try indeed? We started buying turkey franks after MIcah's obsession with them began. They were five or six grams of fat a piece, which still seemed a little high. Then I looked at Ball Park's--25 grams or more. What had we been eating all those years!?
February 20, 2006
A new start
Well, I've been lax in this for some time, but figured that I'd try it again. To kick things off, how's this for a story? Seems that there's some good reason organic food might be a good buy after all. Let's be fair--no one's proven that these pesticides are harmful. But I bet most of us wouldn't want them floating around in our own bodies, much less little Johnny (or Micah, in my case).